Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 4½ teaspoon | Baking powder |
| 3 cups | Unbleached all-purpose |
| \N \N | Flour |
| 3 teaspoons | Baking soda |
| 2 cups | Whole wheat or oat flour or |
| \N \N | Combination of both |
| 1½ teaspoon | Salt |
| 1 cup | Seven grain cereal |
| 1 cup | Cornmeal |
| \N \N | Stoneground is best |
| 4 tablespoons | Wheat germ (optional) |
| 1 tablespoon | Sugar (optional) |
| \N \N | (See below for |
| \N \N | Remaining) |
Measure all ingredients into bowl of food processor and blend for 30 seconds; open lid and stir by hand to be sure ingredients are thoroughly mixed and process again for 30 seconds. Store mixture in airtight container for later use. If using wheat germ in mixture, mixture should be kept in the refrigerator. Recipe makes about 7½ cups. WHEN READY TO MAKE PANCAKES: For about 6 medium size pancakes, lightly beat one egg with ½ cup nonfat yogurt, buttermilk, sour cream, milk or a combination. Stir in ½ cup of the pancake mix. Do not overstir. ADDITIONS TO BE ENJOYED: Any of the following can be stirred into the batter: 1 Tablespoon of applesauce, a grated apple or pear; 1 Tbl sunflower seeds; 1 Tbl chopped walnuts or pecans; 1 thinly sliced banana; ½ cup drained crushed pineapple; 1 Tbl molasses; 1 Tbl pumpkin puree. Source: Family Fun.
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